Turkey Liver Pâté with Pistachios

Ingredients

• 800 g turkey liver
• 2 tbsp plant oil
• Salt
• pepper (ground)
• 300 g cold butter
• 30 ml whisky
• 8 sheets white gelatin
• 50 g shelled pistachios
• 2 tbsp pink peppercorns
• 400 ml poultry stock

Instructions

1. 1.

   Wash the liver, pat dry, remove veins and membranes, then brown it in a hot pan with oil on all sides. Reduce heat and cook the liver while turning occasionally until done. Season with salt and pepper, remove from pan and let cool. Blend the cooled liver with butter and whisky in a food processor, pausing to keep the mixture from getting too warm. Taste again, fill into molds, and refrigerate for about 3 hours until firm.

2. 2.

   Soak gelatin sheets in cold water. Chop pistachios and mix with pink peppercorns. Heat stock, dissolve the well-extracted gelatin in it, spread the pistachio mixture over the terrines, and pour the slightly cooled stock over them. Let set again and serve.